Chinese-Style Steamed Chicken Salad

• 4 Chicken tenders
• 1 (or chicken breast)
• 1 Cucumber
• 2 Eggs
• 3 to 4 leaves Lettuce
• 50 grams Cellophane noodles
• 3 tbsp Vinegar
• 4 tbsp Soy sauce
• 1 tbsp Sugar
• 2 tbsp Sesame oil
• 1 tsp Sesame seeds
• 1 Green onions/ ginger

1. Remove the tendons from the chicken tenders.
2. (If using chicken breast, use a fork to poke several holes in the skin side)
3. Sprinkle the chicken with salt, pepper and 2 tablespoons of sake.
4. Put the chicken in a heatproof dish and cover loosely with plastic wrap.
5. Microwave for 2 minutes (at 500 W) and then leave it in the microwave to steam for 2 minutes.
6. Remove from the microwave, flip the chicken, and microwave for 1 minute.
7. If the chicken is overcooked, it will dry out.
8. Be careful!
9. (If using chicken breast, microwave for 4 minutes, let steam for 2 minutes, and microwave for 2 more minutes.)
10. Let the chicken cool, leaving the wrap on.
11. After it cools, use your hands to tear the chicken into fine strips.
12. Boil the harusame glass noodles for 5 minutes.
13. Pour into a strainer and rinse with water.
14. Make a thin omelet with the eggs and cut it into thin strips.
15. Cut the cucumber and lettuce into thin strips.
16. Mix the dressing ingredients.
17. Drain the excess water from the vegetables and harusame glass noodles and toss with the dressing.
18. For kids, you can add 1 tablespoon of mayonnaise to the dressing.
19. It's really good wrapped in spring roll wrappers too.

chicken tenders, chicken, cucumber, eggs, leaves lettuce, noodles, vinegar, soy sauce, sugar, sesame oil, sesame seeds, green onions ginger

Taken from cookpad.com/us/recipes/144505-chinese-style-steamed-chicken-salad (may not work)